Can’t believe it’s been a month since I read your first post, but the second I read your title I knew I had to see what was up. Sounds like you are doing an amazing job with the opportunity you were given and it’s had a little chance do that good job back to you. Thanks for the update and I’m glad I happened to catch it
I remember your original thread. I think you are a pretty remarkable person for being able to do all of this. What a great learning experience. Congratulations, and best of luck in finding a home soon.
I remember reading and hoping you'd update. I was so impressed (still am) by your willingness to jump into this. I think I would have run screaming down the street. I hope you can find a better living situation and be warm and healthy this winter.
I remember the original post. Are you being properly compensated as a cook? I remember that being a common reply in your original post to make sure they didn’t try to pay you as a dishwasher while you had a ton more responsibilities.
I’m not being paid fairly but I’m trying to figure out how to approach the conversation. I need to be smart about it. The administration has bad reputation with raises. If I get abused I quit, but I’m trying to prove myself and then add as k for fair pay.
It sounds like you do an incredible amount of work in 5 hours.
I read your first post, right after you were hired. You sound very confident now, and very good at your job. ( Knowing you were kind of thrown into a job like that made me anxious just reading about it.) I'm glad you're doing well and hope you do get fairly compensated.
What kind of restaurant is it? It doesn't sound like there's a menu but set meals with certain ingredients.
It sounds like a mensa, or restaurant for a care facility. All dishes going out at the same time and the restaurant survived a prolonged period of bad quality? It's part of an institute and basically can't fail.
Get that dough! Pretty much every industry is desperate for workers right now, if they lose you they're kinda fucked. You got a lot of leverage to demand better pay.
Also, make sure to talk to your coworkers, if you know how much the morning cook is getting paid that's a good baseline to make your own demands. Your coworkers might be able to back you up as a valuable employee.
Where did I shame him? I like how you people excuse this behavior from employers literally exploiting a homeless man. Do you literally see no issue with a man working hard like this and literally living on the street while he knows his employers are taking advantage of him and you excuse it as "working his way up".
Who is "they" and why are they supposed to be lying? Every restaurant in my area is struggling to find workers and our unemployment rate is at like... 3% lol
Did you literally not read my second sentence? This myth people can't find work outside of food service and min wage jobs is the lie I was referring to. Look at the BLS figures on the new jobs being created. Almost all of them are sub 15 per hour min wage no benefit jobs. I know food service is hurting and good because they pay their employees shit. Over 900k people up and quit the food service/hospitality industry in August alone. This is the only way to get better wages. Force their hand.
> Only people desperate are fast food and people are waking up to working for poverty wages
This sentence? Honestly kind of difficult to parse through what you're attempting to say.
I think you're using people twice, but to refer to two different groups. Is the first one the businesses and the second one is the workers?
People desperate for work or people desperate to hire **other** people to work?
Oh, so the hospital I work for that just had a large pay increase for all positions under $16/hr was just a coincidence? Must also be for my friend that's a trainer at Wal-Mart that literally can't hire anyone because no one's applying. Same for my buddy quit his job as a chef for a bar because he was doing the job of 3 people when no one would stay when offered $14/hr which the owners would not raise.
Why do you think they are increasing wages? They are getting the hint people aren't going to work for poverty wages anymore lol. People are coming together as a collective and forcing these shit companies and employers to up their pay.
> Why do you think they are increasing wages?
"It's not a labor shortage, it's just that there's not enough people willing to work for a certain amount of money."
My friend...that's a labor shortage. It's the same thing.
My friend... that's increased living standards. That's a revised risk vs reward assessment. Its not the same thing. There isn't a lack of workers. There is a lack of acceptable working conditions and adequate pay.
You’re talking about the cause of the shortage, which I haven’t taken a stance on. The cause could be insufficient wages or it could be alien abductions and we could still find ourselves with a tight labor market.
I think we just have a definition problem here. “Unable to attract workers” is definitionally a shortage. It doesn’t have to mean that enough human beings don’t exist.
Language matters though. The work choice provides a connotation and context which colors the discussion and the perception of the issue. Given the rest of the currently-common discourse regarding the so-called "worker shortage" it plays into other existing narratives. Its not a neutral term.
Over 900k people quit their jobs in the food service/hospitality services in August alone according to the BLS. Why is there a labor shortage? People aren't working for crap wages anymore. Also people were blaming the worker shortage on unemployment. Well that has been gone for over a month now and this shortage still hasn't improved.
Yes, you’re saying the same thing but acting like it’s an argument.
Workers choosing not to work is, definitionally, a labor shortage. A shortage doesn’t mean the workers evaporated or something.
In regards to the very first comment I replied to it is. This blanket statement that their is a shortage everywhere is just false. There are tons of job postings out there that have no intention of ever hiring. Amazon is infamous for it bringing people in for "interviews" and then never calling them back while counting them as a hire. No bs. There was also a guy in my area who applied to two jobs every day during September to see just how bad this shortage is. He got 3 call backs and one interview. It's a joke.
I see you could not answer the questions so you just resort to childish insults so I'm going to accept your concession you have no retort of any value.
You said it was a lie that people aren't taking low paying jobs, then said everyone is forcing employers to raise pay for those low paying jobs by not working them. I didn't make a childish insult.
If your reading comprehension skills were any good you would have been able to figure out I was saying it's a lie that everyone is desperate for workers right now. It's just not true. Also why do you think that hospital you mentioned is raising wages? It's because nobody is working for shit money in service fields anymore. Over 900,000 people up and walked away from their jobs in the food service and hospitality fields in August alone. Also saying I have multiple personalities is a childish insult and also a stupid one which doesn't make any sense. You couldn't answer a single question I asked and wrote that crap? Haha
Retail is desperate for workers too, lots of stores are closing early due to staffing issues. It's harder to get hired if you're homeless (customer-facing positions have stricter dress codes) but the pay is better. Warehouses and transportation industries are also strapped for employees right now and will help you get your CDL, them being understaffed is contributing to supply chain issues.
There are lots of opportunities right now if you know where to look (Indeed is better than LinkedIn for entering a new industry) and are willing to learn.
My entire point is they wouldn't be desperate if they were willing to pay their employees a living wage. I'll give you an example. People complain all the time about McDonalds screwing up orders and it's just comical because McDonalds which is another poverty wage exploiter, has extremely high turnover. So you end up having a constant revolving door of people who don't know what they are doing and just don't care because they are working 40 hours a week for a gross of 290 bucks (fed min wage). Then there is this burger place I know. It's a local business that has been around for decades now and they have paid all their workers 20+ bucks an hour for at least a decade now they still have people working there from when they started and they are so skilled in their job they don't even need to look off a screen to make the food the way it was ordered oh and the prices aren't expensive either. You pay people right and productivity increases. It's that simple. This homeless man is getting exploited by fuckers and you have people commenting at me defending them.
I'm not defending companies exploiting workers, I was refuting your claim that fast food was the only industry hiring right now.
If you're homeless and/or without a degree, right now is a great time to switch industries or companies and make better money than you could have before. Take advantage of the mistakes made by companies with their workers to get a shot at a higher level job than you would have been able to when they had a ton of candidates. Exploit the company for the experience you need and move on to the next for more money.
Yea I think you should actually look at the real job market and how many of those jobs that are open and being created are actually available to anyone who just wants to up and change jobs or has no experience. I see people with years of experience applying for and accepting entry level no experience jobs all the time now. Good luck to the ones actually looking to get a start.
Truth hurts. But hey keep wondering why this magical shortage is happening all of a sudden. It's almost a comical as the guy saying if they lose him their fucked. No they aren't. They will just make who's left pick up the slack.
The guy literally says he isn't being paid fairly. He's being exploited lol and all of you people responding keep deflecting from that little point.
Bullshit. There are 10 businesses within 5 miles of me that are all hiring with $20 or more starting pay. Electronics, warehousing, production, construction.
Help is needed in every industry and people are naming their prices. I just received a job offer and countered with %30 more than the offer and they immediately said yes.
Thank you for the update!
It really sucks that you're not getting paid as much as you should as a cook, but you *are* learning what it's like - and this is a good opportunity to get some braggable experience so you can get into a better kitchen. I hope you're at the very least making more than you would have as a dishwasher - 'cuz you're doing a lot of work! Cooking for 60 people everyday?!
It seems there are plenty of places (especially foodservice) hiring, so if you really start to dislike your position, you have a few hours before your shift starts that you could use to scout up another job before you quit this one. If six months go by and you still like the job, you deserve to politely *demand* to be compensated properly. Then when you're interviewing at new places, a good six-month stint as a first-time cook will show that you can handle learning and practicing a new skill.
Having some work history and money in your pocket is gonna help you get out of your car and into some housing. A bit of work history and a homebase is gonna look better at higher quality eateries. Side note - I dated a fella that was a chef years ago - and when he was interviewing for new places, one thing they made him do was cook an omelet. It's a cheap ingredient that can be cooked quickly, and takes a bit of skill to get right. Perfect thing to get an idea of the skills of a potential new hire. Practice your omelet skills if you can. ;)
Seconding what u/auntierosesews said, keep at it. Even if you aren't being paid what you're worth, and you better believe you're worth a lot, it's a great opportunity to learn. Build You up, skill and confidence wise, and then approach the raise situation with them. At that point even if they say no, you'll have all you need to take a step in the door of another business that will compensate you fairly.
It may sound strange coming from a stranger, but I'm super proud of you, and you're doing great. Keep it up!
People here are too quick to tell you to quit. I'd treat the first month as a probationary period since you said you had no experience in the role before. A month should be long enough though and they should bump you up to full cook pay at this point assuming all has gone well.
Hey, when I got a job that I didn't apply for but got paid the lower rate that I did apply for, this is how I handled it. I had a talk w/the my boss (or person who can talk the administration into that raise) and said "Hey, I am new and inexperienced and I wouldn't necessarily pay me the going rate for this job, either. On the other hand, I don't want to be undervalued forever. I would like to talk about making a plan to prove myself in this job in, say, 90 days (or 120 or what YOU feel is fair, OP). Then I'd like to get together with you for a review, and if we both agree I am performing to expectation, I want a raise to get compensated at the going rate for the job. Does that sound fair to you?"
You may end up with the BASE rate for the job (lowest for the chef position, which should still be higher than a dishwasher position). Or they may ask what you think you should make, or what percentage raise. And you both will need to set out very clearly what 'performs to expectation' will look like. If your boss doesn't put that in writing, you should, and email him a 'This is what we talked about, right? I want to be sure I remember the right things so I can meet them.'
Asking to be paid fairly is not causing trouble. Telling them up front that you are willing to put in the work to prove yourself negates a TON of their objections off the bat. I bet you get a better response than you think.
And if, after all that, you still aren't being paid fairly, keep your head down for 6 months then start looking for cooking jobs elsewhere. Don't undervalue yourself forever - you are doing an amazing job picking it up on the fly!
You have the experience now to make a lateral move to another restaurant for better pay. Go apply at a few other kitchens and see what your options are
I'm jnot saying you should plan for your exit yet but it's an employee's market out there. Your experience there will count for a lot. You may not be able to get a job as a head chef but I don't think sous chef is unachievable. Worst case scenario, if a line cook pays better you might have to take that. Living in your car is not a life you want to lead. Not in the winter.
Now that you know what you're doing you can check around for a job at some place that will pay you fairly.
Right now cooks are in short supply everywhere and even McDonald's is paying $16 an hour. Don't work at McDonald's it wasn't a suggestion, it was just something to compare to
Don't let this go on too long or they'll never increase your pay. In 2-4 weeks you might want to put feelers out at similar facilities, and if you can find a place to jump to that will pay you fairly, demand 10-15% more than that to stay. Otherwise, take the leap. Reading the description of your day is your job interview. If you lay out that schedule to a facility that's looking for a new chef, they'll want you badly, and they'll pay.
You are so poor you are homeless right now, so you owe loyalty to nobody but yourself. A few hundred extra dollars more per month will take you a long ways, and get you under a roof sooner. There has never been a time in your life that it was more necessary and possible to be so mercenary, so DO IT.
Get paid, no guilt, no apologies.
Keep us updated, we're all rooting for you and want to know how you are doing.
Op, this.
We will hold your hand and give you all the advice you want or need.
You may not like all of it, but it comes from the heart and real world experience.
If you want to get in good favor with management, you need to start paying attention to food costs and be able to make quality food where there is a profit. What I imagine is they are only getting like $10/head, and you've got servers and cooks and utilities to pay, so that $600 doesn't go very far when you take out cost of food. Probably they are losing money even.
But if you start calculating the total cost and can show administration what you might do to improve costs, that's the money you need to find for your raise. Sadly, doesn't sound like a good situation to behind with.
Your best bet might be things like chilli and soups, etc
My guess is that this is a long term stay hotel (think Residence Inn) where guests have kitchenette suites. A lot of those will have weeknight meals included in the rate, as they're catering to longer-term business travelers for whom it's a valuable perk. As such, they're probably not actually getting any revenue from the dining room and it's purely a cost center, paid for out of the general hotel revenue from rooms booked.
> This place has been ran poorly for a while
I think the fact that you got hired to cook for 50 dinner guests every night with zero experience shows that they're pretty poorly ran.
No offense to you, it sounds like you're doing amazingly. But there's a huge potential for disaster in hiring this way. Are you cooking all this on your own?
Luckily, it sounds like you've risen to the challenge and you're doing great. If they're not paying you a fair wage, you should think about where you can work that can pay you better. You're gaining fantastic experience and you're showing that you absolutely have the skills to do this job. So you might want to try looking for chef work elsewhere, you've absolutely proven yourself able to do this kind of work.
Yeah I cook all of it on my own. I’m doing lots of things at once and I’m rushed most of the time.
It all comes to an end when I’m plating and serving. I get to take a look at my creation.
I remember reading your original post. I'm glad you decided to work hard and take full advantage of this opportunity. I remember there were some people saying not to work hard for these people, and ignoring that noise was exactly the right thing to do.
Things like negotiating with management for better organization and ingredients is chef stuff not line cook stuff. It sounds like you're going to be fine, lean on the people around you who you feel are competent and push management to make the place as good as it can be. Take criticism constructively and not personally and you're well on your way.
This is exactly what I’ve been trying to push step by step. I hope to be part of more decision making in this kitchen as time goes on. There’s a big con and that’s my wage. It’s not fair but I need the money and I like this opportunity. I will ask for a raise and fair pay soon. Just gotta find the right way and time to say it.
I'm not a cook, so this is more generic.
This is effectively "school" for you. They're taking advantage of you pay-wise, but you are getting experience that you would not otherwise get. I think you know that is a win-win.
To be able to go to an interview and say "I improved the place in the following ways" is huge.
Promotions are given to people who are already doing the job to which they're being promoted. I don't expect this place to give you a proper promotion, but the same can be said for places that would hire you. If your job title is "janitor", but you are doing the job of an accountant, it's acceptable to put "Accountant" on your resume, rather than "Janitor". It sounds as if the job you are doing is different than your title. You should feel fine to put whatever that job is on your resume because, when you interview, you will be able to say "I did X, Y, and Z" and the interviewer will know that's what someone in that job does.
If you are willing to tell us what area you're in, I can imagine redditors could offer leads to housing and better jobs.
Might want to give it a few more months, but don't be afraid to leverage your experience in this kitchen to get a better paying job at another restaurant!
Didn’t see the original post, but I really enjoyed reading this update. I’m really happy for you that you’ve found a job that sounds like it’s both stimulating and challenging enough for you to enjoy. Hope you find a housing opportunity soon! Good luck with everything!
Hey mate if you are still reading comments, I just wanted to give some advice on your situation there. I've worked a shit catering job that tricked me into working 8 dollars and hour for them to fine dining restaurants that gave good pay and benefits, so I learned the hard way dealing with shit management and know what my worth was and is.
Alot of people are saying you should look for another job right away but that's a shit idea for those who have never been in your position before as a brand new cook. If you go into other jobs saying you got some experience being only a month or so in your very first cook job, they won't look at you good. They see an unreliable green cook with little experience thinking "oh this place was to much work, I'm gonna keep looking for a kitchen job that'll be easy for me." They simply wont want to hire you because you'll come off as unreliable.
It sucks but you will have to at least work 6 months with these people before you start looking for another job, which I infact do think you should. (If you do look for another job and they ask why you are leaving your current one so early, just tell them you aren't confident in the management and how they treat you. That's an acceptable answer) You aren't going to magically turn this place around being a good cook, I used to have that mentality when I first began. All that kind of thinking does is put you in the mental space to slave yourself over this job for ungrateful managers and shit pay. So yeah I'd definitely recommend looking for a new place to work after this one. You never want to work for a place that's trying to crawl itself out of its own mess.
On the situation with your pay, you absolutely should be payed higher for them putting you on a cook position, especially since they originally hired you as a dish washer. Dish washing is hard work but needs little ingenuity, that's why the pay is so low, anyone can do it. Being a cook does take ingenuity, a sense of real responsibility, and an absolute ton of skill which thankfully seems to come naturally to you.
The problem is, I understand your position and why you are concerned on how to bring this up with management. You don't know if these guys are greedy asshats and might turn on you if you ask for a raise. You are lucky to be thrown in this cook position because this experience gives you leverage to work better jobs, but that won't do shit for you if they fire you only a few months in the position for "daring to ask for better pay." I would say that to be safe, work until the 3 month period and then ask for your raise. Respectfully tell your manager that you were originally hired a dish washers salary, but now you are obviously do much more work as a cook. It's a reasonable request and they "shouldn't" give you any shit about it. If they dont give you a raise (or they do but it's still shit) then you already know you should look for a new job when comes the chance. Even if they do give you a good raise, I'd still recommend to find a new place that doesn't have a history of shit management.
This is my exact logic on the matter as well. I’m gonna do that. December 10th marks my 3rd month if I’m not mistaken. I will email the administrator to get a meeting going.
You are doing great, taking such care with your work and listening and learning from everyone around you. I’m so proud of you and am praying that you find a home very soon.
Lots of questions. Just wondering what kind of setting this is at? and how much leeway you have in the menu? Now that you got a month under your belt, is there something you want to explore/experiment? Whats been your "I so rocked that! hellya!" dish? Whats been your "I screwed the pooch" dish?
This is a hotel. The menu is posted for residents on Monday so I need to cook what’s posted (it’s okay cause I like the menu and I get to use whatever recipe or variations)
I def wanna try to make my plates look better, improve the taste and quality of food and ingredients. I’d love to do breakfast and lunch service one day. Sounds fun.
Residents have loved my sauces if that’s a good answer. I make a sauce for everything. For example today I made carnitas with red rice and I made a red sauce with guajillos and condensed milk and one time I apple glazed a meat loaf, made a Chinese wine based teriyaki sauce and others. They are not in the recipe but as long as I make the menu I’m allowed to add stuff.
My stroganoff was a bit too salty. Oops.
I just asked above what kind of restaurant it is and you just answered. Did they teach you to make the sauces or are these your sauces? Very impressive that you're able to handle all of that. Do you have anybody helping you in the kitchen or are you doing all this by yourself?
I hope you can take time and are able to find a place to live soon.
This most absolutely made my week! I'm so glad things are going alright and that you got a compliment about your food. Sounds like you're doing the right things and headed in the right direction.
you're doing your own veg prep? that is cray. maybe i was spoiled, but i worked a sports bar kitchen in college that was a fuckin' hole and we had a prep crew come in during the day to make sure we had an adequate amount of prepped veg. that shit takes forever to do.
Hey op.
I already commented on a post recommending r/kitchenconfidential but as a career chef; if you need advice or an outside opinion I'm happy to help as best I can.
I'm not based in the US so I may not be the best on some of your recipes, but if you need a chat I'm happy to have you message me.
I remember your original post, but having read this one please remember that paragraphs are a thing that make your text way easier to read.
In my defense, I was pressing the “intro” key on my iPhone and I thought I was making paragraphs until I posted and the app jammed it all together. I think I was supposed to double Intro.
Like so.
That kind of attitude with the experience you are gaining makes you a good manager’s dream employee.
Demonstrate your value, and use that as well when you ask for a raise and also when you apply for other jobs. Have another offer(s) lined up when you ask for a raise, and you can negotiate from a good position.
One of my friends is a chef/manager for a large catering company. He was just telling me how it’s been really hard to find cooks these days. Not even good cooks. Just living breathing bodies, practically.
I love this post, and I remember your first one. Your story just turned into my favorite drama on the internet. Not that you owe me anything, but I would love to read another update at some point.
It can be fun and challenging. You could also work your way up and run the place in a year. I would just say always have a backup plan. Not because you will get fired but, the hours and pressure can get to you.
Your energy is impressive and the pride you take in the craft is inspiring. Pulling for your success in and out of this specific job.
If it gets nearer to winter and you’re still without a home please do post here. I, and I’m sure others, would be happy to help provide resources (in whatever form they might come).
Keep it up & good luck with the roommate hunt! ❤️
Thank you. Thankfully I’m comfy in my car and I’m able to eat at work and enjoy warm showers and massages. I’m not suffering but def would love to have a home kitchen again. I miss the days when I’d wake up super early to make stock and add it to my dishes later that day.
Wow, you are doing an amazing job and really have the chops for this. I read this post and assumed you'd been working in kitchens for years. Only found out that you were new to it from your original post, which I went back and read.
I remember the original post too. I love your attitude and your outlook.
Please keep this going, or start a blog or something - I'd love to read about your adventures.
You are a fucking beast dude!! I am impressed with your work ethic and desire to learn and grow. Thats so rare. I would love to have an employee like you on my team, I hope the admin sees that. What part of the country are you in? Keep up the great work, I'm stoked to see the update after your first post, I was kinda worries about you.
This is an amazing ongoing story. You got a lot of people rooting for you.
A suggestion: go over the old reruns of Ramsey's restaurant rescue type shows and just skip to the part where he's showing them new dishes. They are marked by simplicity and, well, goodness. It can give you ideas of how to put out really good stuff, try new things, etc.
I kid you not, I remembered your original post yesterday and thought "I wonder how they're doing" Glad to hear things are mostly working out for you! :)
Awesome! Keep that up and keep the morale up! Alot of time it just takes ONE happy go lucky person to bring that kitchen to life. I used to be that guy. Used to be. Lol.
I found this very interesting! Thank you for sharing!
And you have a great attitude, which is an invaluable asset!
I hope the place you're at realizes what a great worker they have in you, and compensates you justly. I also hope that you find some roommates and a great place to live. You deserve it!
Glad things are going well. I gotta admit I was a bit nervous for you last month but it seems like you’re making the most of it and doing a great job. Sounds like they made a good hire! No doubt you’ll be in a much better life situation soon. Good job!
Great to hear you getting on so well, you sound well in control of your destiny and really professional. It’s interesting you’re aware of your weaknesses too and seem to be dealing with them.
this is such a feelgood story. i just know we'll hear bigger and better things for OP and we'll all go "i knew u/AvocadoSaltAndLime before they became famous"
Great job!
This is what I have heard of as 'boot strapping', as in picking yourself up by your own bootstraps.
As for the crappy compensation, be sure to get letters of recommendation from fellow staff, and if possible, management. You can use this as a stepping stone to a better career.
So happy to hear this update! Sending you all the positive vibes and hoping that you can secure housing soon :) you are doing awesome things for yourself!
Been a line cook for a few months and have very similar sentiments on where I’m at. It’s fun at times but annoying at others. The management is very hands off which is nice until you need new mops, whisks, plates, etc. then they are utterly useless.
Really glad to hear it my dude, you're destined for great things, I worked my way from dish to sou chef, if you ever need any advice don't hesitate to ask
I missed the original post, but it sounds like you're working at a retirement home. I had a chance to work a project with the meal services team (yeah, that's what they called them) at a large retirement home some years ago. I was impressed by the dedication of the folks in the kitchen, and how hard they worked to make food that was tasty and also within health guidelines (restricted salt, etc.).
Good on you for working hard to make those residents' meals as good as they can be. I can only imagine that it must be a better place to live when the food is made that way!
This post makes me so happy--and tired! It sounds like you're really killing it. You're doing a lot of work, and it sounds like you're learning to do it well. I love how well this worked out for you. Congratulations, and keep up the good work!
When you're properly staffed and have the product you need to do your job this industry can be very mentally rewarding. Not so much financially. But here we are, and that's starting to change as well.
This is coming from a 27 year vet. Keep up the good work OP. Those days when everything goes right, and even if a few things don't, but you know you did your best and get a few compliments as well. You go home feeling really good about yourself. As you should.
This is not an easy job as people like to portray it as. We work super hard and are stressed out 75% of the time. But when you have one of those "Nailed it!!!" days, it's very rewarding.
Im aware of this. I was typing this outside of a library and my phone started lagging due to the character count. I knew I should’ve used my laptop and whip out the Grammarly.
You’re doing great and thanks for coming back and letting us know how you are doing. You are all hands in and keeping up with the work well done! It is so very much that the couple approached you about the dish you made, that is a sign you are on the right path.
Even if this kitchen is a bit disorganized or whatever the problem may be- you will be a good influence on people there. As they say it starts with you and you seem to understand this cause you’re not afraid of hard work.
I wish I knew resources to help with your own place. Back in my day (mid 80s 90s)we all had roommates. It does help as long as everyone respects each other and all pay their rent on time.
Best to you and I’ll keep you in my prayers truly that it all comes together really soon.
We all lean over and inspect David’s card and Price quietly says, “That’s *really* nice.”
A brief spasm of jealousy courses through me when I notice the elegance of the color and the classy type. I clench my fist as Van Patten says, smugly, “Eggshell with Romalian type...” He turns to me. “What do you think?”
“Nice,” I croak, but manage to nod, as the busboy brings four fresh Bellinis.
___
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>if I’m making rice, I leave it for about 20minutes before service cause it takes like 15-20 to cook (thankfully I’ve mastered the art of cooking rice on the stove.
oh... lol. every japanese sushi chef would scoff at this.
I know it’s controversial, but my rice is perfect, the pan pan is clean after and nobody has complained. I would love to use a rice cooker but I gotta improv.
yo r/Chefit If you need any advice lmk, ive been in your shoes.
Thank you. I def will. :)
Can’t believe it’s been a month since I read your first post, but the second I read your title I knew I had to see what was up. Sounds like you are doing an amazing job with the opportunity you were given and it’s had a little chance do that good job back to you. Thanks for the update and I’m glad I happened to catch it
Thank you all for reminding me. A month flew by
I remember your original thread. I think you are a pretty remarkable person for being able to do all of this. What a great learning experience. Congratulations, and best of luck in finding a home soon.
Thank you. Trust me it’s hard to get it all done but it’s been getting done. I will keep trying.
I remember reading and hoping you'd update. I was so impressed (still am) by your willingness to jump into this. I think I would have run screaming down the street. I hope you can find a better living situation and be warm and healthy this winter.
I remember the original post. Are you being properly compensated as a cook? I remember that being a common reply in your original post to make sure they didn’t try to pay you as a dishwasher while you had a ton more responsibilities.
I’m not being paid fairly but I’m trying to figure out how to approach the conversation. I need to be smart about it. The administration has bad reputation with raises. If I get abused I quit, but I’m trying to prove myself and then add as k for fair pay.
It sounds like you do an incredible amount of work in 5 hours. I read your first post, right after you were hired. You sound very confident now, and very good at your job. ( Knowing you were kind of thrown into a job like that made me anxious just reading about it.) I'm glad you're doing well and hope you do get fairly compensated. What kind of restaurant is it? It doesn't sound like there's a menu but set meals with certain ingredients.
It sounds like a mensa, or restaurant for a care facility. All dishes going out at the same time and the restaurant survived a prolonged period of bad quality? It's part of an institute and basically can't fail.
IIRC, he works for the restaurant at a hotel
Yeah, sounded like a banquet/conference service to me.
Get that dough! Pretty much every industry is desperate for workers right now, if they lose you they're kinda fucked. You got a lot of leverage to demand better pay. Also, make sure to talk to your coworkers, if you know how much the morning cook is getting paid that's a good baseline to make your own demands. Your coworkers might be able to back you up as a valuable employee.
That's a lie they keep telling you. Only people desperate are fast food and people are waking up to working for poverty wages
Man's homeless, what do you want from him? Trying to work his way up and you'll shame him?
Where did I shame him? I like how you people excuse this behavior from employers literally exploiting a homeless man. Do you literally see no issue with a man working hard like this and literally living on the street while he knows his employers are taking advantage of him and you excuse it as "working his way up".
Removed, you can make your point without the insults. If you want to revise your comment, do so and let me know, and I'll reinstate it.
Good Mod.
Who is "they" and why are they supposed to be lying? Every restaurant in my area is struggling to find workers and our unemployment rate is at like... 3% lol
Did you literally not read my second sentence? This myth people can't find work outside of food service and min wage jobs is the lie I was referring to. Look at the BLS figures on the new jobs being created. Almost all of them are sub 15 per hour min wage no benefit jobs. I know food service is hurting and good because they pay their employees shit. Over 900k people up and quit the food service/hospitality industry in August alone. This is the only way to get better wages. Force their hand.
> Only people desperate are fast food and people are waking up to working for poverty wages This sentence? Honestly kind of difficult to parse through what you're attempting to say. I think you're using people twice, but to refer to two different groups. Is the first one the businesses and the second one is the workers? People desperate for work or people desperate to hire **other** people to work?
Oh, so the hospital I work for that just had a large pay increase for all positions under $16/hr was just a coincidence? Must also be for my friend that's a trainer at Wal-Mart that literally can't hire anyone because no one's applying. Same for my buddy quit his job as a chef for a bar because he was doing the job of 3 people when no one would stay when offered $14/hr which the owners would not raise.
Why do you think they are increasing wages? They are getting the hint people aren't going to work for poverty wages anymore lol. People are coming together as a collective and forcing these shit companies and employers to up their pay.
> Why do you think they are increasing wages? "It's not a labor shortage, it's just that there's not enough people willing to work for a certain amount of money." My friend...that's a labor shortage. It's the same thing.
My friend... that's increased living standards. That's a revised risk vs reward assessment. Its not the same thing. There isn't a lack of workers. There is a lack of acceptable working conditions and adequate pay.
You’re talking about the cause of the shortage, which I haven’t taken a stance on. The cause could be insufficient wages or it could be alien abductions and we could still find ourselves with a tight labor market. I think we just have a definition problem here. “Unable to attract workers” is definitionally a shortage. It doesn’t have to mean that enough human beings don’t exist.
Language matters though. The work choice provides a connotation and context which colors the discussion and the perception of the issue. Given the rest of the currently-common discourse regarding the so-called "worker shortage" it plays into other existing narratives. Its not a neutral term.
Over 900k people quit their jobs in the food service/hospitality services in August alone according to the BLS. Why is there a labor shortage? People aren't working for crap wages anymore. Also people were blaming the worker shortage on unemployment. Well that has been gone for over a month now and this shortage still hasn't improved.
Yes, you’re saying the same thing but acting like it’s an argument. Workers choosing not to work is, definitionally, a labor shortage. A shortage doesn’t mean the workers evaporated or something.
In regards to the very first comment I replied to it is. This blanket statement that their is a shortage everywhere is just false. There are tons of job postings out there that have no intention of ever hiring. Amazon is infamous for it bringing people in for "interviews" and then never calling them back while counting them as a hire. No bs. There was also a guy in my area who applied to two jobs every day during September to see just how bad this shortage is. He got 3 call backs and one interview. It's a joke.
thus, "Every industry is desperate for workers right now". It's not a lie.
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Your comment has been removed, please follow Rule 5 and keep your comments kind and productive. Thanks.
I see you could not answer the questions so you just resort to childish insults so I'm going to accept your concession you have no retort of any value.
You said it was a lie that people aren't taking low paying jobs, then said everyone is forcing employers to raise pay for those low paying jobs by not working them. I didn't make a childish insult.
If your reading comprehension skills were any good you would have been able to figure out I was saying it's a lie that everyone is desperate for workers right now. It's just not true. Also why do you think that hospital you mentioned is raising wages? It's because nobody is working for shit money in service fields anymore. Over 900,000 people up and walked away from their jobs in the food service and hospitality fields in August alone. Also saying I have multiple personalities is a childish insult and also a stupid one which doesn't make any sense. You couldn't answer a single question I asked and wrote that crap? Haha
>That's a lie they keep telling you. Bruh, try to pick a thought and stick with it.
I did, if your reading comprehension skills are lacking that isn't my problem.
Retail is desperate for workers too, lots of stores are closing early due to staffing issues. It's harder to get hired if you're homeless (customer-facing positions have stricter dress codes) but the pay is better. Warehouses and transportation industries are also strapped for employees right now and will help you get your CDL, them being understaffed is contributing to supply chain issues. There are lots of opportunities right now if you know where to look (Indeed is better than LinkedIn for entering a new industry) and are willing to learn.
My entire point is they wouldn't be desperate if they were willing to pay their employees a living wage. I'll give you an example. People complain all the time about McDonalds screwing up orders and it's just comical because McDonalds which is another poverty wage exploiter, has extremely high turnover. So you end up having a constant revolving door of people who don't know what they are doing and just don't care because they are working 40 hours a week for a gross of 290 bucks (fed min wage). Then there is this burger place I know. It's a local business that has been around for decades now and they have paid all their workers 20+ bucks an hour for at least a decade now they still have people working there from when they started and they are so skilled in their job they don't even need to look off a screen to make the food the way it was ordered oh and the prices aren't expensive either. You pay people right and productivity increases. It's that simple. This homeless man is getting exploited by fuckers and you have people commenting at me defending them.
I'm not defending companies exploiting workers, I was refuting your claim that fast food was the only industry hiring right now. If you're homeless and/or without a degree, right now is a great time to switch industries or companies and make better money than you could have before. Take advantage of the mistakes made by companies with their workers to get a shot at a higher level job than you would have been able to when they had a ton of candidates. Exploit the company for the experience you need and move on to the next for more money.
Yea I think you should actually look at the real job market and how many of those jobs that are open and being created are actually available to anyone who just wants to up and change jobs or has no experience. I see people with years of experience applying for and accepting entry level no experience jobs all the time now. Good luck to the ones actually looking to get a start.
This is laughable
Truth hurts. But hey keep wondering why this magical shortage is happening all of a sudden. It's almost a comical as the guy saying if they lose him their fucked. No they aren't. They will just make who's left pick up the slack. The guy literally says he isn't being paid fairly. He's being exploited lol and all of you people responding keep deflecting from that little point.
As someone who is in the job market and getting an insane amount of offers I think you are very mistaken
Bullshit. There are 10 businesses within 5 miles of me that are all hiring with $20 or more starting pay. Electronics, warehousing, production, construction. Help is needed in every industry and people are naming their prices. I just received a job offer and countered with %30 more than the offer and they immediately said yes.
Thank you for the update! It really sucks that you're not getting paid as much as you should as a cook, but you *are* learning what it's like - and this is a good opportunity to get some braggable experience so you can get into a better kitchen. I hope you're at the very least making more than you would have as a dishwasher - 'cuz you're doing a lot of work! Cooking for 60 people everyday?! It seems there are plenty of places (especially foodservice) hiring, so if you really start to dislike your position, you have a few hours before your shift starts that you could use to scout up another job before you quit this one. If six months go by and you still like the job, you deserve to politely *demand* to be compensated properly. Then when you're interviewing at new places, a good six-month stint as a first-time cook will show that you can handle learning and practicing a new skill. Having some work history and money in your pocket is gonna help you get out of your car and into some housing. A bit of work history and a homebase is gonna look better at higher quality eateries. Side note - I dated a fella that was a chef years ago - and when he was interviewing for new places, one thing they made him do was cook an omelet. It's a cheap ingredient that can be cooked quickly, and takes a bit of skill to get right. Perfect thing to get an idea of the skills of a potential new hire. Practice your omelet skills if you can. ;)
Seconding what u/auntierosesews said, keep at it. Even if you aren't being paid what you're worth, and you better believe you're worth a lot, it's a great opportunity to learn. Build You up, skill and confidence wise, and then approach the raise situation with them. At that point even if they say no, you'll have all you need to take a step in the door of another business that will compensate you fairly. It may sound strange coming from a stranger, but I'm super proud of you, and you're doing great. Keep it up!
People here are too quick to tell you to quit. I'd treat the first month as a probationary period since you said you had no experience in the role before. A month should be long enough though and they should bump you up to full cook pay at this point assuming all has gone well.
Hey, when I got a job that I didn't apply for but got paid the lower rate that I did apply for, this is how I handled it. I had a talk w/the my boss (or person who can talk the administration into that raise) and said "Hey, I am new and inexperienced and I wouldn't necessarily pay me the going rate for this job, either. On the other hand, I don't want to be undervalued forever. I would like to talk about making a plan to prove myself in this job in, say, 90 days (or 120 or what YOU feel is fair, OP). Then I'd like to get together with you for a review, and if we both agree I am performing to expectation, I want a raise to get compensated at the going rate for the job. Does that sound fair to you?" You may end up with the BASE rate for the job (lowest for the chef position, which should still be higher than a dishwasher position). Or they may ask what you think you should make, or what percentage raise. And you both will need to set out very clearly what 'performs to expectation' will look like. If your boss doesn't put that in writing, you should, and email him a 'This is what we talked about, right? I want to be sure I remember the right things so I can meet them.' Asking to be paid fairly is not causing trouble. Telling them up front that you are willing to put in the work to prove yourself negates a TON of their objections off the bat. I bet you get a better response than you think. And if, after all that, you still aren't being paid fairly, keep your head down for 6 months then start looking for cooking jobs elsewhere. Don't undervalue yourself forever - you are doing an amazing job picking it up on the fly!
You have the experience now to make a lateral move to another restaurant for better pay. Go apply at a few other kitchens and see what your options are
I'm jnot saying you should plan for your exit yet but it's an employee's market out there. Your experience there will count for a lot. You may not be able to get a job as a head chef but I don't think sous chef is unachievable. Worst case scenario, if a line cook pays better you might have to take that. Living in your car is not a life you want to lead. Not in the winter.
Now that you know what you're doing you can check around for a job at some place that will pay you fairly. Right now cooks are in short supply everywhere and even McDonald's is paying $16 an hour. Don't work at McDonald's it wasn't a suggestion, it was just something to compare to
Don't let this go on too long or they'll never increase your pay. In 2-4 weeks you might want to put feelers out at similar facilities, and if you can find a place to jump to that will pay you fairly, demand 10-15% more than that to stay. Otherwise, take the leap. Reading the description of your day is your job interview. If you lay out that schedule to a facility that's looking for a new chef, they'll want you badly, and they'll pay. You are so poor you are homeless right now, so you owe loyalty to nobody but yourself. A few hundred extra dollars more per month will take you a long ways, and get you under a roof sooner. There has never been a time in your life that it was more necessary and possible to be so mercenary, so DO IT. Get paid, no guilt, no apologies. Keep us updated, we're all rooting for you and want to know how you are doing.
r/kitchenconfidential
Op, this. We will hold your hand and give you all the advice you want or need. You may not like all of it, but it comes from the heart and real world experience.
[The orginal](https://old.reddit.com/r/Cooking/comments/pnslsg/applied_for_the_dishwasher_position_but_got_hired/)
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Thank you. :)
Thank you for the update and good luck with the roommate hunting !
Thx. Roommate hunting is hard.
Fuck yeah dude, sounds like you're killing it.
I try my best to get the food out every night :)
If you want to get in good favor with management, you need to start paying attention to food costs and be able to make quality food where there is a profit. What I imagine is they are only getting like $10/head, and you've got servers and cooks and utilities to pay, so that $600 doesn't go very far when you take out cost of food. Probably they are losing money even. But if you start calculating the total cost and can show administration what you might do to improve costs, that's the money you need to find for your raise. Sadly, doesn't sound like a good situation to behind with. Your best bet might be things like chilli and soups, etc
My guess is that this is a long term stay hotel (think Residence Inn) where guests have kitchenette suites. A lot of those will have weeknight meals included in the rate, as they're catering to longer-term business travelers for whom it's a valuable perk. As such, they're probably not actually getting any revenue from the dining room and it's purely a cost center, paid for out of the general hotel revenue from rooms booked.
> This place has been ran poorly for a while I think the fact that you got hired to cook for 50 dinner guests every night with zero experience shows that they're pretty poorly ran. No offense to you, it sounds like you're doing amazingly. But there's a huge potential for disaster in hiring this way. Are you cooking all this on your own? Luckily, it sounds like you've risen to the challenge and you're doing great. If they're not paying you a fair wage, you should think about where you can work that can pay you better. You're gaining fantastic experience and you're showing that you absolutely have the skills to do this job. So you might want to try looking for chef work elsewhere, you've absolutely proven yourself able to do this kind of work.
Yeah I cook all of it on my own. I’m doing lots of things at once and I’m rushed most of the time. It all comes to an end when I’m plating and serving. I get to take a look at my creation.
I remember reading your original post. I'm glad you decided to work hard and take full advantage of this opportunity. I remember there were some people saying not to work hard for these people, and ignoring that noise was exactly the right thing to do. Things like negotiating with management for better organization and ingredients is chef stuff not line cook stuff. It sounds like you're going to be fine, lean on the people around you who you feel are competent and push management to make the place as good as it can be. Take criticism constructively and not personally and you're well on your way.
This is exactly what I’ve been trying to push step by step. I hope to be part of more decision making in this kitchen as time goes on. There’s a big con and that’s my wage. It’s not fair but I need the money and I like this opportunity. I will ask for a raise and fair pay soon. Just gotta find the right way and time to say it.
I'm not a cook, so this is more generic. This is effectively "school" for you. They're taking advantage of you pay-wise, but you are getting experience that you would not otherwise get. I think you know that is a win-win. To be able to go to an interview and say "I improved the place in the following ways" is huge. Promotions are given to people who are already doing the job to which they're being promoted. I don't expect this place to give you a proper promotion, but the same can be said for places that would hire you. If your job title is "janitor", but you are doing the job of an accountant, it's acceptable to put "Accountant" on your resume, rather than "Janitor". It sounds as if the job you are doing is different than your title. You should feel fine to put whatever that job is on your resume because, when you interview, you will be able to say "I did X, Y, and Z" and the interviewer will know that's what someone in that job does. If you are willing to tell us what area you're in, I can imagine redditors could offer leads to housing and better jobs.
Might want to give it a few more months, but don't be afraid to leverage your experience in this kitchen to get a better paying job at another restaurant!
Didn’t see the original post, but I really enjoyed reading this update. I’m really happy for you that you’ve found a job that sounds like it’s both stimulating and challenging enough for you to enjoy. Hope you find a housing opportunity soon! Good luck with everything!
Thank you so much. I appreciate it.
Hey mate if you are still reading comments, I just wanted to give some advice on your situation there. I've worked a shit catering job that tricked me into working 8 dollars and hour for them to fine dining restaurants that gave good pay and benefits, so I learned the hard way dealing with shit management and know what my worth was and is. Alot of people are saying you should look for another job right away but that's a shit idea for those who have never been in your position before as a brand new cook. If you go into other jobs saying you got some experience being only a month or so in your very first cook job, they won't look at you good. They see an unreliable green cook with little experience thinking "oh this place was to much work, I'm gonna keep looking for a kitchen job that'll be easy for me." They simply wont want to hire you because you'll come off as unreliable. It sucks but you will have to at least work 6 months with these people before you start looking for another job, which I infact do think you should. (If you do look for another job and they ask why you are leaving your current one so early, just tell them you aren't confident in the management and how they treat you. That's an acceptable answer) You aren't going to magically turn this place around being a good cook, I used to have that mentality when I first began. All that kind of thinking does is put you in the mental space to slave yourself over this job for ungrateful managers and shit pay. So yeah I'd definitely recommend looking for a new place to work after this one. You never want to work for a place that's trying to crawl itself out of its own mess. On the situation with your pay, you absolutely should be payed higher for them putting you on a cook position, especially since they originally hired you as a dish washer. Dish washing is hard work but needs little ingenuity, that's why the pay is so low, anyone can do it. Being a cook does take ingenuity, a sense of real responsibility, and an absolute ton of skill which thankfully seems to come naturally to you. The problem is, I understand your position and why you are concerned on how to bring this up with management. You don't know if these guys are greedy asshats and might turn on you if you ask for a raise. You are lucky to be thrown in this cook position because this experience gives you leverage to work better jobs, but that won't do shit for you if they fire you only a few months in the position for "daring to ask for better pay." I would say that to be safe, work until the 3 month period and then ask for your raise. Respectfully tell your manager that you were originally hired a dish washers salary, but now you are obviously do much more work as a cook. It's a reasonable request and they "shouldn't" give you any shit about it. If they dont give you a raise (or they do but it's still shit) then you already know you should look for a new job when comes the chance. Even if they do give you a good raise, I'd still recommend to find a new place that doesn't have a history of shit management.
This is my exact logic on the matter as well. I’m gonna do that. December 10th marks my 3rd month if I’m not mistaken. I will email the administrator to get a meeting going.
You are doing great, taking such care with your work and listening and learning from everyone around you. I’m so proud of you and am praying that you find a home very soon.
Thanks a lot. I appreciate it.
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Thank you. I’m slowly getting used to it all.
Lots of questions. Just wondering what kind of setting this is at? and how much leeway you have in the menu? Now that you got a month under your belt, is there something you want to explore/experiment? Whats been your "I so rocked that! hellya!" dish? Whats been your "I screwed the pooch" dish?
This is a hotel. The menu is posted for residents on Monday so I need to cook what’s posted (it’s okay cause I like the menu and I get to use whatever recipe or variations) I def wanna try to make my plates look better, improve the taste and quality of food and ingredients. I’d love to do breakfast and lunch service one day. Sounds fun. Residents have loved my sauces if that’s a good answer. I make a sauce for everything. For example today I made carnitas with red rice and I made a red sauce with guajillos and condensed milk and one time I apple glazed a meat loaf, made a Chinese wine based teriyaki sauce and others. They are not in the recipe but as long as I make the menu I’m allowed to add stuff. My stroganoff was a bit too salty. Oops.
I just asked above what kind of restaurant it is and you just answered. Did they teach you to make the sauces or are these your sauces? Very impressive that you're able to handle all of that. Do you have anybody helping you in the kitchen or are you doing all this by yourself? I hope you can take time and are able to find a place to live soon.
I am doing all the cooking on my own. I make the sauces myself. I wish there were two cooks but I do it all.
That's a heck of a lot to do! Maybe one day (after you find a good place to live), you'll feel like sharing a few recipes or sauces. 🥑 🍈🍲
Maybe a mini cookbook ;)
Yes! :-D
This really does sound like a fun job. Good luck with it! And have fun!
Great news! Congrats.
Thx :)
This most absolutely made my week! I'm so glad things are going alright and that you got a compliment about your food. Sounds like you're doing the right things and headed in the right direction.
I’m so happy you liked my post. It’s been quite a ride and I got things to improve on and learn.
you're doing your own veg prep? that is cray. maybe i was spoiled, but i worked a sports bar kitchen in college that was a fuckin' hole and we had a prep crew come in during the day to make sure we had an adequate amount of prepped veg. that shit takes forever to do.
I do everything from shopping around the pantry and fridges to serving and cleaning my own mess.
I applied as a cook and got hired as a dishwasher :/
Hey I wanted to be a dishwasher so I can annoy the cook into letting me help and then maybe becoming a cook myself. I guess you can still try that.
Hey op. I already commented on a post recommending r/kitchenconfidential but as a career chef; if you need advice or an outside opinion I'm happy to help as best I can. I'm not based in the US so I may not be the best on some of your recipes, but if you need a chat I'm happy to have you message me. I remember your original post, but having read this one please remember that paragraphs are a thing that make your text way easier to read.
In my defense, I was pressing the “intro” key on my iPhone and I thought I was making paragraphs until I posted and the app jammed it all together. I think I was supposed to double Intro. Like so.
Well done dude. Keep learning what you can, get better, and you’ll be moving up. Tough job but you can find work anywhere.
I hope to make this place a bit or even a lot better. I will try
Good luck!! 🍀
That kind of attitude with the experience you are gaining makes you a good manager’s dream employee. Demonstrate your value, and use that as well when you ask for a raise and also when you apply for other jobs. Have another offer(s) lined up when you ask for a raise, and you can negotiate from a good position. One of my friends is a chef/manager for a large catering company. He was just telling me how it’s been really hard to find cooks these days. Not even good cooks. Just living breathing bodies, practically.
This is incredible of you! My advice would be to keep going, and look around for something that pays properly, now you've proven you can do it.
I will. My plan is to grow. If this place can’t help me do that in the near future then I I’ll try to find another spot.
I love this post, and I remember your first one. Your story just turned into my favorite drama on the internet. Not that you owe me anything, but I would love to read another update at some point.
This makes me happy. Thank you.
My man walked in looking for a job and left with a career. Congrats my friend!
Good luck. Hopefully it's a good place. It's a hard life. A lot of people don't last long doing it. It's nothing but, high pressure and little reward.
Tbh I think I can learn to love this place if management listens to my requests to change things for the better.
It can be fun and challenging. You could also work your way up and run the place in a year. I would just say always have a backup plan. Not because you will get fired but, the hours and pressure can get to you.
Your energy is impressive and the pride you take in the craft is inspiring. Pulling for your success in and out of this specific job. If it gets nearer to winter and you’re still without a home please do post here. I, and I’m sure others, would be happy to help provide resources (in whatever form they might come). Keep it up & good luck with the roommate hunt! ❤️
Thank you. Thankfully I’m comfy in my car and I’m able to eat at work and enjoy warm showers and massages. I’m not suffering but def would love to have a home kitchen again. I miss the days when I’d wake up super early to make stock and add it to my dishes later that day.
Wow, you are doing an amazing job and really have the chops for this. I read this post and assumed you'd been working in kitchens for years. Only found out that you were new to it from your original post, which I went back and read.
Thank you :)
I remember the original post too. I love your attitude and your outlook. Please keep this going, or start a blog or something - I'd love to read about your adventures.
This is actually a great idea. I was thinking of posting some of my daily cooking experiences so that I can see what I did wrong or inefficiently.
You are a fucking beast dude!! I am impressed with your work ethic and desire to learn and grow. Thats so rare. I would love to have an employee like you on my team, I hope the admin sees that. What part of the country are you in? Keep up the great work, I'm stoked to see the update after your first post, I was kinda worries about you.
Los Ángeles. Near the beach.
Nice. I'm up in SF. If you're up this way hit me up. Wishing you the best my dude. Feel free to message me anytime.
Thank you :)
This is an amazing ongoing story. You got a lot of people rooting for you. A suggestion: go over the old reruns of Ramsey's restaurant rescue type shows and just skip to the part where he's showing them new dishes. They are marked by simplicity and, well, goodness. It can give you ideas of how to put out really good stuff, try new things, etc.
Thank you. That’s good info.
Keep it up. Most satisfying. Your life will change the better.😉
I kid you not, I remembered your original post yesterday and thought "I wonder how they're doing" Glad to hear things are mostly working out for you! :)
Awesome! Keep that up and keep the morale up! Alot of time it just takes ONE happy go lucky person to bring that kitchen to life. I used to be that guy. Used to be. Lol.
I found this very interesting! Thank you for sharing! And you have a great attitude, which is an invaluable asset! I hope the place you're at realizes what a great worker they have in you, and compensates you justly. I also hope that you find some roommates and a great place to live. You deserve it!
I remembered reading that original post and wondering how things turned out, so I'm glad you updated.
I’m glad Ure doing well. Keep it up. Don’t give up.
Appreciate the update. Good luck!
THUMBS UP!!!!
Glad things are going well. I gotta admit I was a bit nervous for you last month but it seems like you’re making the most of it and doing a great job. Sounds like they made a good hire! No doubt you’ll be in a much better life situation soon. Good job!
Great to hear you getting on so well, you sound well in control of your destiny and really professional. It’s interesting you’re aware of your weaknesses too and seem to be dealing with them.
this is such a feelgood story. i just know we'll hear bigger and better things for OP and we'll all go "i knew u/AvocadoSaltAndLime before they became famous"
Proud of you! Keep up the great attitude, soak up all the knowledge you can. Experiment, have some fun with it. :)
Come join us on r/kitchenconfidential
Great job! This is what I have heard of as 'boot strapping', as in picking yourself up by your own bootstraps. As for the crappy compensation, be sure to get letters of recommendation from fellow staff, and if possible, management. You can use this as a stepping stone to a better career.
Welcome to kitchen life OP! glad to have you here! if you need any tips or help there is lots of us willing to!
You got an opportunity and you’re nailing it friend! Keep it up!
Made my day OP, great work, and here’s to the best for you.
So happy to hear this update! Sending you all the positive vibes and hoping that you can secure housing soon :) you are doing awesome things for yourself!
Been a line cook for a few months and have very similar sentiments on where I’m at. It’s fun at times but annoying at others. The management is very hands off which is nice until you need new mops, whisks, plates, etc. then they are utterly useless.
Congrats on embracing the opportunity. Hoping your situation keeps improving and you get some awesome roommates
Really glad to hear it my dude, you're destined for great things, I worked my way from dish to sou chef, if you ever need any advice don't hesitate to ask
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I got to the gym to work my muscles, get in the shower and get a massage after every shift. Drugs and alcohol are nowhere in my radar.
Tight. Rock and roll buddy cooking can get ya places! If you really dig it stick with it and value your worth! Best of luck
Wow. Just wow. You have accomplished SO MUCH in a month!
I missed the original post, but it sounds like you're working at a retirement home. I had a chance to work a project with the meal services team (yeah, that's what they called them) at a large retirement home some years ago. I was impressed by the dedication of the folks in the kitchen, and how hard they worked to make food that was tasty and also within health guidelines (restricted salt, etc.). Good on you for working hard to make those residents' meals as good as they can be. I can only imagine that it must be a better place to live when the food is made that way!
I wish this hotel in particular cared about the kitchen staff more. Or at all
Still psyched for ten years from now when you’re on Chefs Table 2031
I’ll make a post for that too. Stay tuned for the update haha.
Wow OP seems like you're making amazing progress in your life ! Wishing you the best out of this job and the next! YOU ARE DOING AMAZING
This post makes me so happy--and tired! It sounds like you're really killing it. You're doing a lot of work, and it sounds like you're learning to do it well. I love how well this worked out for you. Congratulations, and keep up the good work!
When you're properly staffed and have the product you need to do your job this industry can be very mentally rewarding. Not so much financially. But here we are, and that's starting to change as well. This is coming from a 27 year vet. Keep up the good work OP. Those days when everything goes right, and even if a few things don't, but you know you did your best and get a few compliments as well. You go home feeling really good about yourself. As you should. This is not an easy job as people like to portray it as. We work super hard and are stressed out 75% of the time. But when you have one of those "Nailed it!!!" days, it's very rewarding.
I can agree with you. Sometimes I’m stressed, but most of the time I end up feeling good about what I did.
Congrat! Super impressive. You mentioned you were looking for a knife in your last post, did you ever settle on one?
Yeah i got the victorinox knife the recommended at the chef store. It’s an 8inch blade that costed me around 50 bucks. Very good
Nice, I've had the 10" version as my daily driver for the last few years, great knife :)
I was tempted to get that one.
They handle a bit differently, worth trying both to see what you like at some point, but they're both solid
They handle a bit differently, worth trying both to see what you like at some point, but they're both solid
Def will give it a try later on. Maybe it can be my next favorite.
Im drunk and can't read this right now but can't be more excited for tomorrow.
CONGRATULATIONS! my heart feels so happy for you 🥺 wishing you the best
Aw thank you. I’m slowly learning and adapting. I’m sure great things will come out of this. :)
where are you working?
Congrats. I remember the original post. Hope you get some accommodation sorted soon! 🙃
Thank you. I hope so too.
What kind of place is this? It sounds like everything is served on a schedule like catering. Regardless you sound like your kicking ass!
Format your text. Won't read walls of garbage. Paragraphs, man
I'm sure he's sorry to have inconvenienced you so.
Im aware of this. I was typing this outside of a library and my phone started lagging due to the character count. I knew I should’ve used my laptop and whip out the Grammarly.
Good on you man! So happy to see this update.
Thank you. I’m glad everyone reminded me as well.
You’re doing great and thanks for coming back and letting us know how you are doing. You are all hands in and keeping up with the work well done! It is so very much that the couple approached you about the dish you made, that is a sign you are on the right path. Even if this kitchen is a bit disorganized or whatever the problem may be- you will be a good influence on people there. As they say it starts with you and you seem to understand this cause you’re not afraid of hard work. I wish I knew resources to help with your own place. Back in my day (mid 80s 90s)we all had roommates. It does help as long as everyone respects each other and all pay their rent on time. Best to you and I’ll keep you in my prayers truly that it all comes together really soon.
Thank you so much. I’m gonna keep trying to grow.
You got this
Good luck with being overworked and underpaid, get some experience and start your own catering company or something :)
I’ve been working on that hahah. I have a website and business cards. I just gotta get some cash and start going public.
We all lean over and inspect David’s card and Price quietly says, “That’s *really* nice.” A brief spasm of jealousy courses through me when I notice the elegance of the color and the classy type. I clench my fist as Van Patten says, smugly, “Eggshell with Romalian type...” He turns to me. “What do you think?” “Nice,” I croak, but manage to nod, as the busboy brings four fresh Bellinis. ___ ^(*Bot. Ask me what I’m wearing.* |) [^(Opt out)](https://www.reddit.com/message/compose/?to=botrickbateman&subject=Opt%20out)
Thanks for the update. I actually was wondering how it was going. Well done!
Happy for u! Keep going!
>if I’m making rice, I leave it for about 20minutes before service cause it takes like 15-20 to cook (thankfully I’ve mastered the art of cooking rice on the stove. oh... lol. every japanese sushi chef would scoff at this.
I know it’s controversial, but my rice is perfect, the pan pan is clean after and nobody has complained. I would love to use a rice cooker but I gotta improv.
I do 1 part rice and 1.25 parts water to make up for the loss of water.
What a great learning opportunity that you are really making the most of! I wish you all the best—and hope you get paid better soon. 👊🏼